Instructor packet for Applied foodservice purchasing
Author :
Publisher :
Page : 11 pages
File Size : 24,34 MB
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Author :
Publisher :
Page : 11 pages
File Size : 24,34 MB
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Author : Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher :
Page : pages
File Size : 41,12 MB
Release : 1976
Category : Cookery
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Author : Francis T. Lynch
Publisher : Wiley Global Education
Page : 321 pages
File Size : 19,56 MB
Release : 2011-08-24
Category : Business & Economics
ISBN : 111813771X
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Author : Food and Nutrition Information Center (U.S.)
Publisher :
Page : 760 pages
File Size : 33,91 MB
Release : 1974
Category : Food
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Author : Food and Nutrition Information Center (U.S.).
Publisher :
Page : 300 pages
File Size : 43,48 MB
Release : 1976
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Author : Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher :
Page : 300 pages
File Size : 33,30 MB
Release : 1973
Category : Food
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Author : Norman G. Marriott
Publisher : Springer Science & Business Media
Page : 432 pages
File Size : 36,43 MB
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 1475762631
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
Author : Eric Schlosser
Publisher : Houghton Mifflin Harcourt
Page : 387 pages
File Size : 47,77 MB
Release : 2012
Category : Business & Economics
ISBN : 0547750331
An exploration of the fast food industry in the United States, from its roots to its long-term consequences.
Author : Central Michigan University
Publisher :
Page : 342 pages
File Size : 26,69 MB
Release : 1991
Category : Universities and colleges
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Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 185 pages
File Size : 34,96 MB
Release : 2020-07-01
Category : Technology & Engineering
ISBN : 9251329354
A solid international consensus has emerged on the importance of nutrition for children’s development and well-being. At the Second International Conference on Nutrition (ICN2), the Member States of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) committed to developing policies, programmes and initiatives to ensure healthy diets throughout the children’s life cycle, emphasizing the potential of schools as platforms for integrated action. This Guide promotes a holistic and human rights-based approach to school food and nutrition, in which legislation is an indispensable tool to ensure the sustainability of public policy goals set by a country. In light of international law and standards, it provides practical information and guidance to develop or strengthen national legislation to improve food security and nutrition in schools as well as community development. The Guide presents a range of regulatory options and legislative examples of state practice that may contribute to building sound and coherent legal frameworks for school food and nutrition. It is a useful resource for law practitioners, policymakers, parliamentarians, and all actors who are involved in the design, implementation, or monitoring of school programmes and policies and most particularly, for those interested in taking legislative action (law-making or law reform).